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Monte Carlo

4907 48 Avenue Camrose AB T4V 0J4 · Food - General

Official record from Alberta →

Inspection summary

Monte Carlo has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on March 16, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 4 separate inspections, most recently on March 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 29, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on March 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were being stored on the counter. Please store wet cleaning cloths in chlorine (bleach) at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk container scoops were being stored with the handle touching the product. Please ensure they are stored with the handle facing up or in a separate clean container outside the bulk bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon was measured at 38C near the grill. Reminded operator it needs to be either maintained at >60C or <4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not stocked with paper towel initially. Operator replaced the paper towel during the inspection.
  3. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records are not being maintained. Please complete the AHS pest control checklist monthly if you are self monitoring for pest.Checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  4. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records are not being maintained. Please complete the AHS pest control checklist monthly if you are self monitoring for pest.Checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were being stored on the counter. Please store wet cleaning cloths in Chlorine (bleach) at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were using the washroom sink for handwashing. Please stop using the washroom sink and use the dedicated hand sink in the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup & lasagna sauce measured at 45 and 50C. Operator reheated both on the stove to 74C and placed it in the hot holder. Please ensure you are reheating the items to at least 74C prior to placing them in the hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked vegetables were cooling in a container with saran wrap on it. Please cool items without a lid to increase air circulation and allow heat to escape. This will help facilitate proper cooling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed (cut) broccoli and lettuce was being stored at room temperature. This was moved into the cooler. Please ensure any processed vegetables are stored <4C or >60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was thawing at room temperature in a container of water. Shrimp was moved to the sink and placed under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was stocked with liquid soap and paper towels. Hand sink was leaking. Please have this repaired.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records are not being maintained. Please complete the AHS pest control checklist monthly if you are self monitoring for pest.Checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not available. New QUAT sanitizer (200 ppm) was made immediately. Please ensure that a ready to be used surface sanitizer is available at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored closer to fried meat in the walk-in freezer. Please ensure that raw meat and poultry are stored at the lowest shelf and separated from other food products
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • i) Operator left the cold holding equipment in food prep area open while making food and temperature rose to 15 C for less than 2 hours according to him. ii) Hot holding was turned off and temperature was down to 55 C (less than 2 hours). Food was reheated to 74 CPlease ensure that temperature is maintained below 4 C and above 60 C for cold and hot holdings, respectively at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was damaged, and no soap was available. Operator provided a handheld pump soap dispenser for use till the damaged dispenser is replaced.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was being stored above ready to eat foods (cheese). Please ensure raw meat is stored below any ready to eat foods to prevent accidental contamination. 2. Food items were being stored uncovered in the cooler. Please ensure they are covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The back prep cooler measured at 6C. Please ensure the cooler is maintained at a temperature of <4C. 2. Rice & soup were measured in the hot holding units at ~15 C. Please ensure these items are reheated to 74C prior to being placed in the hot holding units. The hot holding units must maintain a minimum temperature of 60C.

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